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Categories:
chicken green onion broccoli floret yellow bell pepper red bell pepper jalapeno peppers garlic blend cheese sour cream seasoning crescent roll egg egg water
Viewed: 57 - Published at: 8 years agoIngredients
- 2 cups cooked chicken, diced
- 1/4 cup green onion, chopped
- 1 cup broccoli floret, chopped (lightly steamed-still very crisp, but slightly fork tender)
- 1/4 cup yellow bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 2 tablespoons jalapeno peppers, seeded, minced (optional)
- 1/2 - 1 teaspoon garlic, minced
- 1 1/2 cups Mexican blend cheese, shredded
- 1 cup sour cream
- 2 teaspoons emeril's southwest seasoning
- 2 (8 ounce) cans crescent roll dough (these can be skipped if not making into wreaths)
- Egg wash (only if making into a wreath)
- 1 egg, beaten
- 1 tablespoon water
Method
- Preheat oven to 350 degrees F.
- In a bowl, combine all ingredients, except the crescent rolls and egg wash.
- IF MAKING INTO A WREATH: Divide crescent rolls into 8 equal triangles.
- Arrange triangles on lightly greased round baking sheet (or pizza stone)in a circle with the skinny pointed ends facing out (like a sun).
- Spoon chicken mixture around the ring, mainly on the wider parts of the dough, leaving the points exposed.Fold the pointed ends over the chicken mixture, pressing the points down to seal (so it now looks like a wreath).
- Brush with egg wash then proceed with the baking instructions.
- IF MAKING AS CASSEROLE:
- Sprread filling into a lightly greased casserole dish, cover with foil.
- TO BAKE EITHER TYPE: Bake for 25 minutes until golden brown, removing foil from casserole in the last 5 minutes.
